Gingerbread Cake
2c organic flour (or gluten free mix)
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. sea salt
1/2c coconut oil or organic butter
3/4c organic brown sugar or honey
2 large eggs
1/2c blackstrap molasses
2/3c hot water
Pre-heat oven to 350 degrees. Grease 9" square baking pan and set aside.
Combine flour, baking soda, spices, and salt in medium bowl. In large bowl, beat together coconut oil/butter and brown sugar/honey until pale and fluffy. Add eggs, one and a time, beating well after each. Mix in molasses, then flour mixture, then the hot water. Mix well until batter is smooth.
Pour batter into prepared pan and bake in middle of the oven for 40-45 minutes, until a tester is clean. Cool in the pan, on a rack, for another 20 minutes. Dust with powdered sugar and serve warm.
Wednesday, December 29, 2010
Wednesday, December 22, 2010
An everything girl book.
Thursday, December 16, 2010
Veggie Chowder. Yum.
This is my all-time favorite soup. Well this and black bean soup. And maybe Taco Soup.
This recipe is adapted from the Passionate Homemaking website.
Veggie Chowder...... with an allergy-free version
1/2c red pepper, diced
1 onion, chopped
1/2c mushrooms, chopped
6T olive oil, divided
1 large diced baking potato
1 large diced sweet potato
1c cauliflower, chopped
1c broccoli, chopped
3-4c organic chicken broth
2c shredded cheddar cheese
1 tsp. sea salt
3 cloves fresh garlic, mined
1/4 tsp. pepper
1/8-1/4c arrowroot powder
2c milk
1 T fresh parsley
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. ground mustard
I chop the onions, mushrooms, garlic cloves and red pepper first and saute them until soft in 3T olive oil, when done add to crockpot. In the remaining 3T olive oil saute the potatoes, until soft, then add to crockpot. Add all ingredients to crockpot except cheese, milk, arrowroot and parsley. Cook on high 2-3 hours or cook on low 5-6 hours. About 45 minutes before serving whisk arrowroot and milk together until thick. Whisk the mixture into the chowder, then add the cheese. Turn crockpot to high for 30-45 minuted until cheese is melted. Top with fresh parsley. Serve with warm crusty bread or a spinach salad!!
** Allergy-free version**
45 minutes before the soup is done I whisk together arrowroot and rice milk then add to soup. I omit all cheese because rice cheese has a milk based casein, can't do almond cheese, we stay away from soy products and in my opinion all other cheeses are gross. :) Enjoy!
This recipe is adapted from the Passionate Homemaking website.
Veggie Chowder...... with an allergy-free version
1/2c red pepper, diced
1 onion, chopped
1/2c mushrooms, chopped
6T olive oil, divided
1 large diced baking potato
1 large diced sweet potato
1c cauliflower, chopped
1c broccoli, chopped
3-4c organic chicken broth
2c shredded cheddar cheese
1 tsp. sea salt
3 cloves fresh garlic, mined
1/4 tsp. pepper
1/8-1/4c arrowroot powder
2c milk
1 T fresh parsley
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. ground mustard
I chop the onions, mushrooms, garlic cloves and red pepper first and saute them until soft in 3T olive oil, when done add to crockpot. In the remaining 3T olive oil saute the potatoes, until soft, then add to crockpot. Add all ingredients to crockpot except cheese, milk, arrowroot and parsley. Cook on high 2-3 hours or cook on low 5-6 hours. About 45 minutes before serving whisk arrowroot and milk together until thick. Whisk the mixture into the chowder, then add the cheese. Turn crockpot to high for 30-45 minuted until cheese is melted. Top with fresh parsley. Serve with warm crusty bread or a spinach salad!!
** Allergy-free version**
45 minutes before the soup is done I whisk together arrowroot and rice milk then add to soup. I omit all cheese because rice cheese has a milk based casein, can't do almond cheese, we stay away from soy products and in my opinion all other cheeses are gross. :) Enjoy!
Wednesday, December 15, 2010
Morning Board: Revised.
Sunday, December 5, 2010
Allergy-Free chocolate cake!
Allergy-Free chocolate cake
1 1/2 cups gluten-free flour ( I like to use 1/2c brown rice flour and 1 c gluten free mix)
1/2 cup cocoa
1 cup sugar (I use honey, but you don't have to)
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
5 tablespoons applesauce or melted coconut oil
1 tablespoon vinegar
1 teaspoon pure vanilla extract
1 egg (or 1 tablespoon flax mixed with 3 tablespoons of warm water)
1 cup water
1/2c allergy free chocolate chips
Mix all dry ingredients in a bowl. Add all liquid ingredients and mix well. Stir in the chocolate chips. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
For an extra yummy topping I melt 1T coconut oil with 3/4c-1c allergy free chocolate chips and spread across the top, after the cake has cooled some. If nuts are allowed I would sprinkle some chopped walnuts or pecans on top!! Enjoy!
1 1/2 cups gluten-free flour ( I like to use 1/2c brown rice flour and 1 c gluten free mix)
1/2 cup cocoa
1 cup sugar (I use honey, but you don't have to)
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
5 tablespoons applesauce or melted coconut oil
1 tablespoon vinegar
1 teaspoon pure vanilla extract
1 egg (or 1 tablespoon flax mixed with 3 tablespoons of warm water)
1 cup water
1/2c allergy free chocolate chips
Mix all dry ingredients in a bowl. Add all liquid ingredients and mix well. Stir in the chocolate chips. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
For an extra yummy topping I melt 1T coconut oil with 3/4c-1c allergy free chocolate chips and spread across the top, after the cake has cooled some. If nuts are allowed I would sprinkle some chopped walnuts or pecans on top!! Enjoy!
Friday, December 3, 2010
Powdered or Glazed..... that is the question!
So since I can't seem to remember to update my blog these days I have decided to update on Monday, Wednesday and Friday for sure! I am going to continue to update with trials, triumphs, tips and recipes!!! Lord willing, and my memory willing. Maybe I should start taking Ginkgo in my old age. Or maybe just write myself a note. Anyways..... here is a new recipe!!
Gluten-Free Donut Holes
1 1/2c brown rice flour (I just grind up brown rice in my dry vitamix blender)
2c gluten free flour mix (or 1c sweet white sorghum flour and 1c tapioca flour)
1 tsp. xanthan gum
1/2 tsp. redmonds real salt
2 tsp. aluminum-free baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4c butter/coconut oil
1c organic sugar
2 whole eggs ( for allergy-free use 2T flax mixed with 6T warm water)
1/4c apple cider (if you don't have it you can use apple juice)
1/2c buttermilk (I used coconut milk)
oil for frying (I used organic olive oil but I would suggest using grape seed oil, as long as its light colored)
2c organic sugar
1 1/2 tsp. cinnamon
2c organic powdered sugar (or just put organic sugar in the vitamix 1c at a time and blend)
Mix flax and water if doing an allergy free version and let sit for 3 minutes. Cream butter/coconut oil and sugar in kitchen aid. Add eggs (or flax) 1 at a time. Mix in cider and buttermilk. Mix well. Add flours, xanthan gum, salt, baking powder, 1 1/2 tsp. cinnamon and nutmeg, mix well but don't over mix. Scoop out balls approx. 1 1/2 Tablespoon size and place on wax paper. Then freeze for at least 20 mins (I am usually about skipping steps where I can but DON'T skip this step). Heat your oil to 375 degrees. Now here's where this got tricky. My thermometer must be a lame one because it only goes to 200 degrees and because of this I burned the first few donuts. If your thermometer doesn't go very high you might have a donut burning-turn down the temp-lesson like I did. Enjoy the lesson, learning is a beautiful thing. I then ruined the next few donuts by cutting them open to see if they were done. Once I got my high-heated oil under control and stopped burning these poor things I figure I probably cooked them for approx. 4-5 minutes but you will want to cut open the first couple to make sure. Make sure you flip them so they can cook evenly. Then remove from oil and place on cooling rack. Cool for 1 minute and then powder or glaze. This is where the donuts get dramatic. To powder or to glaze?? EEEKK such decisions! We ended up doing both and therefore the drama was removed from my kitchen.
To powder- all you do is mix the 2c organic sugar with the 1 1/2 tsp. cinnamon. After donut holes have cooled for 1 minute, roll them in this sugar yumminess.
To glaze- You can just mix powdered sugar, vanilla and water if you want the easy way out. If you don't here's what I did:
1/2c honey
1/2c maple syrup
1/2c buttermilk (I used coconut milk with 1/2 tablespoon of vinegar to "chunk" it up like buttermilk)
1/2 tsp. baking soda
1/2 tsp. vanilla
1 -2 tsp. arrowroot
put all in a deep saucepan and stir to combine. Bring to a slow boil over medium-high heat. You don't need to stir it. Continue to boil until the icing is a light caramel color and should be thickening up. Approx. 5-7 mins. You don't want it too thick. Dip the donuts in the glaze and die from yumminess. Feel free to lick your fingers, and sneak a donut hole...... or two. Enjoy!!
The family verdict was MANY thumbs up and everyone one of us preferred the glazed donuts... yum!
Gluten-Free Donut Holes
1 1/2c brown rice flour (I just grind up brown rice in my dry vitamix blender)
2c gluten free flour mix (or 1c sweet white sorghum flour and 1c tapioca flour)
1 tsp. xanthan gum
1/2 tsp. redmonds real salt
2 tsp. aluminum-free baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4c butter/coconut oil
1c organic sugar
2 whole eggs ( for allergy-free use 2T flax mixed with 6T warm water)
1/4c apple cider (if you don't have it you can use apple juice)
1/2c buttermilk (I used coconut milk)
oil for frying (I used organic olive oil but I would suggest using grape seed oil, as long as its light colored)
2c organic sugar
1 1/2 tsp. cinnamon
2c organic powdered sugar (or just put organic sugar in the vitamix 1c at a time and blend)
Mix flax and water if doing an allergy free version and let sit for 3 minutes. Cream butter/coconut oil and sugar in kitchen aid. Add eggs (or flax) 1 at a time. Mix in cider and buttermilk. Mix well. Add flours, xanthan gum, salt, baking powder, 1 1/2 tsp. cinnamon and nutmeg, mix well but don't over mix. Scoop out balls approx. 1 1/2 Tablespoon size and place on wax paper. Then freeze for at least 20 mins (I am usually about skipping steps where I can but DON'T skip this step). Heat your oil to 375 degrees. Now here's where this got tricky. My thermometer must be a lame one because it only goes to 200 degrees and because of this I burned the first few donuts. If your thermometer doesn't go very high you might have a donut burning-turn down the temp-lesson like I did. Enjoy the lesson, learning is a beautiful thing. I then ruined the next few donuts by cutting them open to see if they were done. Once I got my high-heated oil under control and stopped burning these poor things I figure I probably cooked them for approx. 4-5 minutes but you will want to cut open the first couple to make sure. Make sure you flip them so they can cook evenly. Then remove from oil and place on cooling rack. Cool for 1 minute and then powder or glaze. This is where the donuts get dramatic. To powder or to glaze?? EEEKK such decisions! We ended up doing both and therefore the drama was removed from my kitchen.
To powder- all you do is mix the 2c organic sugar with the 1 1/2 tsp. cinnamon. After donut holes have cooled for 1 minute, roll them in this sugar yumminess.
To glaze- You can just mix powdered sugar, vanilla and water if you want the easy way out. If you don't here's what I did:
1/2c honey
1/2c maple syrup
1/2c buttermilk (I used coconut milk with 1/2 tablespoon of vinegar to "chunk" it up like buttermilk)
1/2 tsp. baking soda
1/2 tsp. vanilla
1 -2 tsp. arrowroot
put all in a deep saucepan and stir to combine. Bring to a slow boil over medium-high heat. You don't need to stir it. Continue to boil until the icing is a light caramel color and should be thickening up. Approx. 5-7 mins. You don't want it too thick. Dip the donuts in the glaze and die from yumminess. Feel free to lick your fingers, and sneak a donut hole...... or two. Enjoy!!
The family verdict was MANY thumbs up and everyone one of us preferred the glazed donuts... yum!
Sunday, November 28, 2010
Meatless Taco Soup..... the healthy version.
Meatless Taco Soup
serves 4-6
3T olive oil
1 jalapeno, minced
1 onion, diced
1/2 green/red pepper, diced
2 cloves garlic, minced
3/4c brown rice, uncooked
1 1/2 tsp. cumin
1 tsp. coriander
1 tsp. oregano
1 tsp. thyme
1/2 tsp. garlic powder
1/4-1/2 tsp cayenne
1 can (15oz) diced tomato
1/2c fresh salsa
1 quart organic chicken broth
1 can organic black beans
1 can organic white/kidney beans (we use 2 cans of black beans or some left over pinto beans)
1 can of organic corn
salt & pepper
topping suggestions: organic corn chips, sliced avocado, diced green onion, cheese, cilantro, sour cream.
Saute the jalapeno, green/red pepper, onion and garlic in the olive oil over medium heat. Next add all of the seasonings and brown rice. Stir well, then add the rest and bring to a boil. Then cover and simmer for 45-60 mins. Top with your favorite toppings and Enjoy!
serves 4-6
3T olive oil
1 jalapeno, minced
1 onion, diced
1/2 green/red pepper, diced
2 cloves garlic, minced
3/4c brown rice, uncooked
1 1/2 tsp. cumin
1 tsp. coriander
1 tsp. oregano
1 tsp. thyme
1/2 tsp. garlic powder
1/4-1/2 tsp cayenne
1 can (15oz) diced tomato
1/2c fresh salsa
1 quart organic chicken broth
1 can organic black beans
1 can organic white/kidney beans (we use 2 cans of black beans or some left over pinto beans)
1 can of organic corn
salt & pepper
topping suggestions: organic corn chips, sliced avocado, diced green onion, cheese, cilantro, sour cream.
Saute the jalapeno, green/red pepper, onion and garlic in the olive oil over medium heat. Next add all of the seasonings and brown rice. Stir well, then add the rest and bring to a boil. Then cover and simmer for 45-60 mins. Top with your favorite toppings and Enjoy!
Thursday, November 25, 2010
Chipotle Orange Grilled Chicken
Chipotle Orange Grilled Chicken
serves 4
2T 100% orange juice concentrate
1T finely chopped chipotle chiles in adobo sauce
1T balsamic vinegar
2 tsp. blackstrap molasses
1 tsp. dijon mustard
1 lb. chicken breasts
This meal is so simple to make. Mix the first 5 ingredients and baste while grilling chicken. Voila! One way to make this meal go further and to serve more is to triple the sauce, grill your favorite veggies (we like red onion, zucchini, button mushrooms, shredded carrots, bean sprouts etc.), then chop up the cooked chicken and serve all over brown rice as a stir fry. Naturally we have to double if not triple the sauce anyways..... houseful of dippers, remember? Enjoy!
serves 4
2T 100% orange juice concentrate
1T finely chopped chipotle chiles in adobo sauce
1T balsamic vinegar
2 tsp. blackstrap molasses
1 tsp. dijon mustard
1 lb. chicken breasts
This meal is so simple to make. Mix the first 5 ingredients and baste while grilling chicken. Voila! One way to make this meal go further and to serve more is to triple the sauce, grill your favorite veggies (we like red onion, zucchini, button mushrooms, shredded carrots, bean sprouts etc.), then chop up the cooked chicken and serve all over brown rice as a stir fry. Naturally we have to double if not triple the sauce anyways..... houseful of dippers, remember? Enjoy!
Wednesday, November 24, 2010
New Dinner Recipes!
So for the next few days I will be updating with some dinner recipes. I have hundreds. It could take longer than a few days. Let's just see how the week goes. :)
Pecan Crusted Chicken
serves 4-5
4 chicken breasts
2c chopped pecans (I have done 1/2 pecans and 1/2 almonds before, it was good)
1c brown rice breadcrumbs
2 free range eggs
Once your chicken breasts have thawed, pat dry. Slice the chicken breasts into strips. Whip the eggs in a bowl. Mix the chopped pecans and brown rice breadcrumbs into another bowl. Dip the chicken strips into the egg then into the pecan mixture. Now I usually fry mine in organic olive oil. You could also fry in grapeseed oil. Another option is to bake them on top of a parchment sheet, then bake at 375 degrees for 25-30 mins.
Honey Mustard Sauce
3T raw honey
1 1/2 T rice wine vinegar
1/4c mayonnaise
1 tsp. Dijon mustard
1/3 tsp. sesame oil
Mix all in a bowl. Take note we have to triple this sauce recipe, but I have a houseful of "dippers". Enjoy!!
Pecan Crusted Chicken
serves 4-5
4 chicken breasts
2c chopped pecans (I have done 1/2 pecans and 1/2 almonds before, it was good)
1c brown rice breadcrumbs
2 free range eggs
Once your chicken breasts have thawed, pat dry. Slice the chicken breasts into strips. Whip the eggs in a bowl. Mix the chopped pecans and brown rice breadcrumbs into another bowl. Dip the chicken strips into the egg then into the pecan mixture. Now I usually fry mine in organic olive oil. You could also fry in grapeseed oil. Another option is to bake them on top of a parchment sheet, then bake at 375 degrees for 25-30 mins.
Honey Mustard Sauce
3T raw honey
1 1/2 T rice wine vinegar
1/4c mayonnaise
1 tsp. Dijon mustard
1/3 tsp. sesame oil
Mix all in a bowl. Take note we have to triple this sauce recipe, but I have a houseful of "dippers". Enjoy!!
Friday, November 19, 2010
Coconut Chocolate Pudding.
1 can coconut milk (14oz)
3T maple syrup
1/4 tsp. Redmonds Realsalt
1/4T arrowroot powder
3T organic cocoa powder
1/2c allergy-free chocolate/carob chips
1 1/2 tsp. vanilla
Shake can of coconut milk. Bring 1 1/4c coconut, maple syrup and salt to a simmer over med-low heat. While that is heating in separate bowl whisk together remaining coconut milk, arrowroot powder and cocoa powder. It should look like a smooth chocolate frosting. When maple syrup mixture has started simmering turn heat to low and slowly add cocoa mixture while stirring quickly. Whisk the entire time until it thickens up which is approx. 1 min. Remove from heat and continue whisking 1 more minute. Slowly whisk in chocolate chips and vanilla. Place plastic wrap on top to prevent a "skin" from forming. Chill approx. 2 hours. Try serving with shredded coconut or sliced strawberries on top! Enjoy!
3T maple syrup
1/4 tsp. Redmonds Realsalt
1/4T arrowroot powder
3T organic cocoa powder
1/2c allergy-free chocolate/carob chips
1 1/2 tsp. vanilla
Shake can of coconut milk. Bring 1 1/4c coconut, maple syrup and salt to a simmer over med-low heat. While that is heating in separate bowl whisk together remaining coconut milk, arrowroot powder and cocoa powder. It should look like a smooth chocolate frosting. When maple syrup mixture has started simmering turn heat to low and slowly add cocoa mixture while stirring quickly. Whisk the entire time until it thickens up which is approx. 1 min. Remove from heat and continue whisking 1 more minute. Slowly whisk in chocolate chips and vanilla. Place plastic wrap on top to prevent a "skin" from forming. Chill approx. 2 hours. Try serving with shredded coconut or sliced strawberries on top! Enjoy!
Thursday, November 18, 2010
Menu Plan Nov. 19th -25th
Tacos with homemade spanish rice
Black bean chili with allergy free cornbread
Pizza and a spinach salad
Bean and cheese burritos with spicy corn salad
Omelette's with berry smoothies
Crockpot chicken and quinoa with a raw kale salad
Honey-glazed penne brown rice pasta with autumn apple salad and homemade bread
Tostadas with black beans and steamed broccoli
Extras
lemon kale chips
pumpkin bread
pumpkin oatmeal
lemon bars
granola bars
date balls
kettle corn with maple syrup
Black bean chili with allergy free cornbread
Pizza and a spinach salad
Bean and cheese burritos with spicy corn salad
Omelette's with berry smoothies
Crockpot chicken and quinoa with a raw kale salad
Honey-glazed penne brown rice pasta with autumn apple salad and homemade bread
Tostadas with black beans and steamed broccoli
Extras
lemon kale chips
pumpkin bread
pumpkin oatmeal
lemon bars
granola bars
date balls
kettle corn with maple syrup
Wednesday, November 17, 2010
Honeyed Date Apple Bars.
Honeyed Date Apple Bars
1 1/2c honeyed dates
1c warm water
2 1/4c apples, unpeeled, shredded
1/2c coconut/rice milk
1 tsp. Redmond's real salt
2 tsp. vanilla
5c oats
1/2c shredded coconut, not sweetened
1/2c shredded carrots, patted dry after shredding
1T cinnamon
3/4 tsp. nutmeg
2T flaxseed meal
scoop of chia seeds
3 tsp. guar gum
1c dried cranberries
1c chopped nuts (optional)
Preheat oven to 375 degrees. Grease 9X13" pan. Put honeyed dates and warm water in vita-mix and blend well. Transfer to mixing bowl. Add the rest of the ingredients and blend thoroughly. Transfer to pan and bake for 40 -45 mins. or until knife comes out clean. Cool completely before cutting.
We have made this for a snack and also as a cake with coconut frosting on top. It's super yummy!
1 1/2c honeyed dates
1c warm water
2 1/4c apples, unpeeled, shredded
1/2c coconut/rice milk
1 tsp. Redmond's real salt
2 tsp. vanilla
5c oats
1/2c shredded coconut, not sweetened
1/2c shredded carrots, patted dry after shredding
1T cinnamon
3/4 tsp. nutmeg
2T flaxseed meal
scoop of chia seeds
3 tsp. guar gum
1c dried cranberries
1c chopped nuts (optional)
Preheat oven to 375 degrees. Grease 9X13" pan. Put honeyed dates and warm water in vita-mix and blend well. Transfer to mixing bowl. Add the rest of the ingredients and blend thoroughly. Transfer to pan and bake for 40 -45 mins. or until knife comes out clean. Cool completely before cutting.
We have made this for a snack and also as a cake with coconut frosting on top. It's super yummy!
Monday, November 15, 2010
A new snack idea.
Sorry it has been so long since I last posted, life's been pretty busy! I am going to try to post some new snack ideas this next week!!
Brown Rice Pudding
3c brown rice, cooked
3/4 tsp. sea salt
4T arrowroot powder
2T cinnamon
3c coconut milk, divided
1/2c maple syrup
1 1/2 tsp. vanilla
handful of dried cranberries (optional)
Pre-heat oven to 350 degrees. In large bowl dissolve arrowroot in 2c coconut milk and mix well. Then mix in rice, dried cranberries, syrup, cinnamon, vanilla and sea salt. Mix well. Pour into large greased 9X13" baking dish and cover with foil. Bake for 1 hour or until lightly browned and bubbly. Remove from oven and stir in remaining 1c coconut milk. Leave pudding to cool approx. 1 hour before serving. Add any favorite topping such as nuts, bananas, chopped apples or allergy-free chocolate chips for a special treat!!! Enjoy!
Date, Oat, Coconut Balls
1c honeyed dates
1c oats
2T chia seeds
coconut or crushed pecans/almonds for rolling the date balls in
If your honeyed dates are tough, you will need to boil them in water for 5 mins., drain the water and mash the dates in a bowl with a fork. Add the oats and chia seeds then roll into a ball. If it is still sticky add more oats. Then roll the balls in shredded coconut or chopped nuts. Refrigerate for at least 30 mins. Quick and easy yet yummy snack!
Brown Rice Pudding
3c brown rice, cooked
3/4 tsp. sea salt
4T arrowroot powder
2T cinnamon
3c coconut milk, divided
1/2c maple syrup
1 1/2 tsp. vanilla
handful of dried cranberries (optional)
Pre-heat oven to 350 degrees. In large bowl dissolve arrowroot in 2c coconut milk and mix well. Then mix in rice, dried cranberries, syrup, cinnamon, vanilla and sea salt. Mix well. Pour into large greased 9X13" baking dish and cover with foil. Bake for 1 hour or until lightly browned and bubbly. Remove from oven and stir in remaining 1c coconut milk. Leave pudding to cool approx. 1 hour before serving. Add any favorite topping such as nuts, bananas, chopped apples or allergy-free chocolate chips for a special treat!!! Enjoy!
Date, Oat, Coconut Balls
1c honeyed dates
1c oats
2T chia seeds
coconut or crushed pecans/almonds for rolling the date balls in
If your honeyed dates are tough, you will need to boil them in water for 5 mins., drain the water and mash the dates in a bowl with a fork. Add the oats and chia seeds then roll into a ball. If it is still sticky add more oats. Then roll the balls in shredded coconut or chopped nuts. Refrigerate for at least 30 mins. Quick and easy yet yummy snack!
Thursday, November 11, 2010
Lunch Ideas Day 5
Here are 2 of our favorite salads to have for lunch:
Black Bean Luau Salad
1 can pineapple chunks, drained
1 can black beans, drained
1c brown rice, cooked
1/2c bell pepper, chopped
1/2c carrots, shredded or chopped
1/2c red/green onion, diced
leftover chicken (if we have it)
honey-dijon dressing
Mix all and drizzle with dressing.
Rice and Bean Salad:
1/2c onion, chopped
2-3 garlic cloves
1T coconut oil/ olive oil
1 1/2c brown rice, cooked
1 can black beans, drained
1/2 tsp. cumin
1/8 tsp. red pepper flakes
can of green chile's
1/2c grape tomatoes, sliced
1/2c cheese (if allowed in diet)
organic corn chips, crushed
iceberg lettuce (we use whatever we have, usually spinach)
ranch dressing, honey mustard dressing or a balsamic-honey dressing
Saute first 3 ingredients in pan. Stir in cooked rice, beans, seasonings and green chile's. Mix well. Put lettuce in a bowl and ass tomatoes, cheese and chips. Add the bean/rice mixture and drizzle with dressing. Enjoy!
Black Bean Luau Salad
1 can pineapple chunks, drained
1 can black beans, drained
1c brown rice, cooked
1/2c bell pepper, chopped
1/2c carrots, shredded or chopped
1/2c red/green onion, diced
leftover chicken (if we have it)
honey-dijon dressing
Mix all and drizzle with dressing.
Rice and Bean Salad:
1/2c onion, chopped
2-3 garlic cloves
1T coconut oil/ olive oil
1 1/2c brown rice, cooked
1 can black beans, drained
1/2 tsp. cumin
1/8 tsp. red pepper flakes
can of green chile's
1/2c grape tomatoes, sliced
1/2c cheese (if allowed in diet)
organic corn chips, crushed
iceberg lettuce (we use whatever we have, usually spinach)
ranch dressing, honey mustard dressing or a balsamic-honey dressing
Saute first 3 ingredients in pan. Stir in cooked rice, beans, seasonings and green chile's. Mix well. Put lettuce in a bowl and ass tomatoes, cheese and chips. Add the bean/rice mixture and drizzle with dressing. Enjoy!
Wednesday, November 10, 2010
Lunch Ideas Day 4.
Sandwiches:
-sunflower butter and jelly
-sunflower butter and raw honey
-egg salad
-buffalo chicken sandwich (with leftover chicken fingers dipped in brown rice)
-tuna salad
-raw honey and banana
-chicken salad with grapes
-chicken salad with apples
- lunch meat (turkey, ham, chicken, etc.)
-veggie (cucumbers, roasted peppers, red onion, cream cheese or mayo)
- avocado and sprouts with red onion
-fried egg
-BLTA (with turkey bacon and avocado)
-avocado chicken club
-pannini's (I just throw together whatever I have and grilled it)
-grilled apple, chicken and cheddar (if you can have cheese)
-http://www.passionatehomemaking.com/2008/08/f-n-grilled-veggie-sandwiches.html - these are my FAVORITE!!!
Avocado Chicken Club
bread of choice
mayonnaise
iceberg lettuce, finely shredded
cooked chicken breasts, sliced or canned
turkey bacon (if desired)
pepper to taste
1/2 red onion sliced
1 avocado
1 tablespoon freshly squeezed lime juice
1 bunch arugula or watercress, chopped
radish or broccoli sprouts
havarti cheese (if cheese is allowed)
2 teaspoons pumpkin seeds, toasted in a frying pan for 2 minutes without oil (optional)
Have a beautiful Wednesday!!!
-sunflower butter and jelly
-sunflower butter and raw honey
-egg salad
-buffalo chicken sandwich (with leftover chicken fingers dipped in brown rice)
-tuna salad
-raw honey and banana
-chicken salad with grapes
-chicken salad with apples
- lunch meat (turkey, ham, chicken, etc.)
-veggie (cucumbers, roasted peppers, red onion, cream cheese or mayo)
- avocado and sprouts with red onion
-fried egg
-BLTA (with turkey bacon and avocado)
-avocado chicken club
-pannini's (I just throw together whatever I have and grilled it)
-grilled apple, chicken and cheddar (if you can have cheese)
-http://www.passionatehomemaking.com/2008/08/f-n-grilled-veggie-sandwiches.html - these are my FAVORITE!!!
Avocado Chicken Club
bread of choice
mayonnaise
iceberg lettuce, finely shredded
cooked chicken breasts, sliced or canned
turkey bacon (if desired)
pepper to taste
1/2 red onion sliced
1 avocado
1 tablespoon freshly squeezed lime juice
1 bunch arugula or watercress, chopped
radish or broccoli sprouts
havarti cheese (if cheese is allowed)
2 teaspoons pumpkin seeds, toasted in a frying pan for 2 minutes without oil (optional)
Have a beautiful Wednesday!!!
Tuesday, November 9, 2010
Lunch Ideas Day 3.
Dips!!!
Here are some dips we have throughout the week, makes for an easy lunch because most of these you can make the day before!
Hummus- whether its store bought or homemade we LOVE it! We have hummus 2-3 times a week.
Black bean and pineapple salsa
Carrot white bean spread
Layered black bean dip
Fake queso dip
Black bean pepper salsa
Artichoke goat cheese dip
Pinto bean with green chile dip
Fruit dip
guacamole is always a winner here and healthy!
Most of these dips are yummy with organic corn chips, rice crackers, on rice cakes, homemade sweet potato crackers, homemade sweet potato chips, or four grain flat bread. We do serve fruit with the fruit dip ;)
Layered Black Bean Dip
2 cans or 3c (cooked from dried) black beans
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. redmonds real salt
1/4 tsp. pepper
1/3 c cilantro leaves
3 poblano chiles, roasted
4T olive oil
splash of lime juice
1 onion, diced
1/3c corn cut off of cob or canned
1/2c fresh salsa
4 oz. goat/vegan cheese (optional)
Saute onions in 2T olive oil until softened. Heat beans and add seasonings. Add 1T olive oil, splash of lime juice, sauteed onions and if needed some water. If you are adding cheese you will want to add 1/3 of it into the beans. You want it to be a smooth paste. Blend cilantro, poblano chiles and 1T olive oil until smooth. Spread bean mixture in bottom of an 8X8" pan and then spread the cilantro mixture on top of bean mixture. Sprinkle corn on top of that. Now you can either add the salsa before you bake it and have it warm or add it after it has been baked. We prefer to add it after it has been baked. If adding cheese sprinkle remaining cheese on top. Bake at 400 degrees for 10-15 minutes. We like to serve this with organic corn or sweet potato chips and guac!
These are some links to some I have never tried due to other allergies but I thought you might want to try!
http://dairyfreecooking.about.com/od/dipspate/r/queso.htm although I would use rice/nut milk NOT soy milk.
http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/Super-Bowl-Challenge-Dairy-Free-Dips.html
http://www.vegalicious.org/2007/08/31/eggplant-dip-or-spread/
Have a beautiful Tuesday!
Here are some dips we have throughout the week, makes for an easy lunch because most of these you can make the day before!
Hummus- whether its store bought or homemade we LOVE it! We have hummus 2-3 times a week.
Black bean and pineapple salsa
Carrot white bean spread
Layered black bean dip
Fake queso dip
Black bean pepper salsa
Artichoke goat cheese dip
Pinto bean with green chile dip
Fruit dip
guacamole is always a winner here and healthy!
Most of these dips are yummy with organic corn chips, rice crackers, on rice cakes, homemade sweet potato crackers, homemade sweet potato chips, or four grain flat bread. We do serve fruit with the fruit dip ;)
Layered Black Bean Dip
2 cans or 3c (cooked from dried) black beans
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. redmonds real salt
1/4 tsp. pepper
1/3 c cilantro leaves
3 poblano chiles, roasted
4T olive oil
splash of lime juice
1 onion, diced
1/3c corn cut off of cob or canned
1/2c fresh salsa
4 oz. goat/vegan cheese (optional)
Saute onions in 2T olive oil until softened. Heat beans and add seasonings. Add 1T olive oil, splash of lime juice, sauteed onions and if needed some water. If you are adding cheese you will want to add 1/3 of it into the beans. You want it to be a smooth paste. Blend cilantro, poblano chiles and 1T olive oil until smooth. Spread bean mixture in bottom of an 8X8" pan and then spread the cilantro mixture on top of bean mixture. Sprinkle corn on top of that. Now you can either add the salsa before you bake it and have it warm or add it after it has been baked. We prefer to add it after it has been baked. If adding cheese sprinkle remaining cheese on top. Bake at 400 degrees for 10-15 minutes. We like to serve this with organic corn or sweet potato chips and guac!
These are some links to some I have never tried due to other allergies but I thought you might want to try!
http://dairyfreecooking.about.com/od/dipspate/r/queso.htm although I would use rice/nut milk NOT soy milk.
http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/Super-Bowl-Challenge-Dairy-Free-Dips.html
http://www.vegalicious.org/2007/08/31/eggplant-dip-or-spread/
Have a beautiful Tuesday!
Monday, November 8, 2010
Lunch Ideas Day 2.
Happy Monday!
One of our favorite things is smoothies and bars. Here are some ideas:
-green smoothies
-berry blast smoothies
-kefir smoothies
-mango-orange smoothies
-rise and shine smoothie
-chocolate banana smoothie
-chocolate kefir smoothie
-homemade spicy power bars
-homemade enzyme-rich larabars
-homemade granola bars
-homemade pecan bars
-homemade healthy lemon bars
-homemade protein bars
-homemade pumpkin bars
-oatmeal jam bars
-date apple bars
Ok so I understand there are alot of ideas here and EVENTUALLY I will post all of these recipes, but for now I will leave you with a couple of new recipes. If anyone has a particular interest in a certain recipe just leave a comment and I will try to post it for you. Have a beautiful Monday!
Chocolate Kefir Smoothie:
4c combination of organic milk/organic vanilla yogurt/organic kefir (I like to use all 3)
2-3T organic cocoa powder
1T vanilla
2T raw honey (more if you like it sweeter- I have also used maple syrup when we run out of honey)
3T coconut oil
1/2c honeyed or regular dates
2 bananas
12 ice cubes
Spicy Power Bars:
1/2c macadamia nuts or almonds
1/2c honeyed or regular dates
1/2c dried cherries or cranberries
1T vanilla
1T raw honey
1-2T chia seeds
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. dried cardamon
1/4 tsp. Redmond's realsalt
Put it all in your vita mix or food processor and blend well, then remove and press into lightly greased 8X8" pan and refrigerate at least 6-8 hours. Enjoy!
One of our favorite things is smoothies and bars. Here are some ideas:
-green smoothies
-berry blast smoothies
-kefir smoothies
-mango-orange smoothies
-rise and shine smoothie
-chocolate banana smoothie
-chocolate kefir smoothie
-homemade spicy power bars
-homemade enzyme-rich larabars
-homemade granola bars
-homemade pecan bars
-homemade healthy lemon bars
-homemade protein bars
-homemade pumpkin bars
-oatmeal jam bars
-date apple bars
Ok so I understand there are alot of ideas here and EVENTUALLY I will post all of these recipes, but for now I will leave you with a couple of new recipes. If anyone has a particular interest in a certain recipe just leave a comment and I will try to post it for you. Have a beautiful Monday!
Chocolate Kefir Smoothie:
4c combination of organic milk/organic vanilla yogurt/organic kefir (I like to use all 3)
2-3T organic cocoa powder
1T vanilla
2T raw honey (more if you like it sweeter- I have also used maple syrup when we run out of honey)
3T coconut oil
1/2c honeyed or regular dates
2 bananas
12 ice cubes
Spicy Power Bars:
1/2c macadamia nuts or almonds
1/2c honeyed or regular dates
1/2c dried cherries or cranberries
1T vanilla
1T raw honey
1-2T chia seeds
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. dried cardamon
1/4 tsp. Redmond's realsalt
Put it all in your vita mix or food processor and blend well, then remove and press into lightly greased 8X8" pan and refrigerate at least 6-8 hours. Enjoy!
Sunday, November 7, 2010
A week of Lunch Ideas.
This week I will be posting a healthy lunch idea daily. Here are some ideas you could do with eggs.
-boiled or deviled eggs with a yummy spinach salad
-you could even put the boiled eggs IN the salad, spinach and egg compliment each other nicely
-egg salad on gluten free bread or on an allergy free grain flatbread (I will post recipe for this, this week)
-fried egg sammies on bread of choice or allergy free grain flatbread
- breakfast burritos in homemade tortillas (recipe to come) or GF tortillas
-sweet potato, black bean, egg burros... yum.
-omelette's (I can post the recipe but I must warn you we only have these if Daddy's home, he makes the best omelette's!!)
-scrambled eggs with a smoothie is always easy
-eggs in a nest with bread of choice
-quiches with a potato crust can be thrown together quickly (lets face it eating healthy isn't usually a
"quick" task, it's choice, it does take more time but its so worth it. Your body will thank you)
-my kids love to dip homemade sweet potato crackers or rice crackers in egg salad
Anyone have any other ideas??? Post them if you do!!
-boiled or deviled eggs with a yummy spinach salad
-you could even put the boiled eggs IN the salad, spinach and egg compliment each other nicely
-egg salad on gluten free bread or on an allergy free grain flatbread (I will post recipe for this, this week)
-fried egg sammies on bread of choice or allergy free grain flatbread
- breakfast burritos in homemade tortillas (recipe to come) or GF tortillas
-sweet potato, black bean, egg burros... yum.
-omelette's (I can post the recipe but I must warn you we only have these if Daddy's home, he makes the best omelette's!!)
-scrambled eggs with a smoothie is always easy
-eggs in a nest with bread of choice
-quiches with a potato crust can be thrown together quickly (lets face it eating healthy isn't usually a
"quick" task, it's choice, it does take more time but its so worth it. Your body will thank you)
-my kids love to dip homemade sweet potato crackers or rice crackers in egg salad
Anyone have any other ideas??? Post them if you do!!
Friday, November 5, 2010
Black Bean and Rice Enchiladas.
Sauce:
1T olive oil
1T arrowroot powder
1 lg (28 oz) can of enchilada sauce (green or red) or green Verde salsa
2c organic chicken broth
1 tsp. Redmond's real salt
1/2 tsp. pepper
3T chopped cilantro
Filling:
2 lg. cans of black beans (or 3c cooked black beans if cooking from dried)
1 1/2c cooked brown rice
1 lg. onion, chopped
1T olive oil
1 (4oz) can green chile's
1/2 tsp. Redmond's real salt
corn tortillas (as many as you can roll and fit in a pan)
olive/coconut oil for frying
1 medium can of sliced olives
1c chopped green onions
cilantro
now if you can have cheese you can add 2c of cheese, or sprinkle some goat cheese inside the enchiladas. OR just don't have cheese at all :) We didn't and it was yummy!
First start cooking your rice as directed on package, then put 1T olive oil and 1T arrowroot powder in saucepan and whisk together over medium heat allowing it to thicken approx. 1 minute. Add everything in the sauce ingredients except the cilantro. Bring to a boil, then reduce heat and simmer while you make the rest. Now chop your onions and saute in 1T olive oil. Add green chile's and real salt. Set aside. Now fry your corn tortillas lightly, you do not want them crispy. Drain on paper towel. Preheat oven to 350 degrees. Add cooked rice, olives and beans to the filling mixture. Pour 1/2c of sauce in the bottom of your 9X13 inch pan. Dip your tortilla in the sauce and set in the 9X13 inch pan. Put the filling in ii and roll up. Place seam side down and repeat with the rest. Now stir the remaining 3T chopped cilantro in the sauce. Pour remaining sauce over the enchiladas and sprinkle with extra cilantro and cheese, if there are no allergies. Bake for 20-25 minutes or until bubbly. Enjoy!
1T olive oil
1T arrowroot powder
1 lg (28 oz) can of enchilada sauce (green or red) or green Verde salsa
2c organic chicken broth
1 tsp. Redmond's real salt
1/2 tsp. pepper
3T chopped cilantro
Filling:
2 lg. cans of black beans (or 3c cooked black beans if cooking from dried)
1 1/2c cooked brown rice
1 lg. onion, chopped
1T olive oil
1 (4oz) can green chile's
1/2 tsp. Redmond's real salt
corn tortillas (as many as you can roll and fit in a pan)
olive/coconut oil for frying
1 medium can of sliced olives
1c chopped green onions
cilantro
now if you can have cheese you can add 2c of cheese, or sprinkle some goat cheese inside the enchiladas. OR just don't have cheese at all :) We didn't and it was yummy!
First start cooking your rice as directed on package, then put 1T olive oil and 1T arrowroot powder in saucepan and whisk together over medium heat allowing it to thicken approx. 1 minute. Add everything in the sauce ingredients except the cilantro. Bring to a boil, then reduce heat and simmer while you make the rest. Now chop your onions and saute in 1T olive oil. Add green chile's and real salt. Set aside. Now fry your corn tortillas lightly, you do not want them crispy. Drain on paper towel. Preheat oven to 350 degrees. Add cooked rice, olives and beans to the filling mixture. Pour 1/2c of sauce in the bottom of your 9X13 inch pan. Dip your tortilla in the sauce and set in the 9X13 inch pan. Put the filling in ii and roll up. Place seam side down and repeat with the rest. Now stir the remaining 3T chopped cilantro in the sauce. Pour remaining sauce over the enchiladas and sprinkle with extra cilantro and cheese, if there are no allergies. Bake for 20-25 minutes or until bubbly. Enjoy!
Tuesday, November 2, 2010
Black Bean Brownies. Trust me, do it.
,Black bean brownies
2c black beans, cooked
1/4c organic cocoa powder
4T flax mixed with 3/4c warm water/rice milk or 4 eggs
1 1/2 T vanilla
2-3T fine coffee granules
1/2 tsp. sea salt
1c raw honey
1/2 c coconut oil, melted
1/2c chocolate/carob chips
1c nut of choice, chopped (optional)
Pre-heat oven to 350 degrees. Grease 8X8 baking dish. Combine first 7 ingredients in the blender/Vita-mix. Blend well until kind of soupy. Pour into a bowl and mix in chocolate/carob chips and nuts if not allergic. Mix well and pour into baking dish. Bake for 35-45 minutes or until toothpick comes out clean. Seriously they are good, its weird.
2c black beans, cooked
1/4c organic cocoa powder
4T flax mixed with 3/4c warm water/rice milk or 4 eggs
1 1/2 T vanilla
2-3T fine coffee granules
1/2 tsp. sea salt
1c raw honey
1/2 c coconut oil, melted
1/2c chocolate/carob chips
1c nut of choice, chopped (optional)
Pre-heat oven to 350 degrees. Grease 8X8 baking dish. Combine first 7 ingredients in the blender/Vita-mix. Blend well until kind of soupy. Pour into a bowl and mix in chocolate/carob chips and nuts if not allergic. Mix well and pour into baking dish. Bake for 35-45 minutes or until toothpick comes out clean. Seriously they are good, its weird.
Monday, November 1, 2010
10 things I am grateful for today.
1. A hard working, handsome, responsible, sensitive, loving husband.
2. A warm, cozy, laughter filled home that no one is running in. I despise running in the house.
3. The passion I have for cooking. The Lord knew I would need it.
4. Children that love to snuggle. With me.
5. Coffee, especially on chilly mornings.
6. Children who will eat whatever I put on their plate.
7. My Pioneer Woman cookbook. Love it.
8. World maps. I love them. They intrigue me.
9. Friends who encourage me.
10. My Dr. Bronner's ginger-pineapple chap stick. Yum.
2. A warm, cozy, laughter filled home that no one is running in. I despise running in the house.
3. The passion I have for cooking. The Lord knew I would need it.
4. Children that love to snuggle. With me.
5. Coffee, especially on chilly mornings.
6. Children who will eat whatever I put on their plate.
7. My Pioneer Woman cookbook. Love it.
8. World maps. I love them. They intrigue me.
9. Friends who encourage me.
10. My Dr. Bronner's ginger-pineapple chap stick. Yum.
Sunday, October 31, 2010
My Menu Plan Oct. 29th-Nov. 5th
Tacos with beans and brown rice
Pizza Friday
Fish Tacos and organic corn chips with salsa and guacamole
Garden Chowder with oatmeal molasses bread
Black bean enchiladas with brown rice and spinach salad
Turkey meatballs with quinoa and autumn apple salad
Veggie omlettes with blueberry antioxidant smoothies
I see a Mexican theme......yummy.
Extras:
Bran muffins
Homemade granola
Oatmeal jammy bars
Granola bars
Date, oatmeal thingi's rolled in coconut (I need to think of a better name, any ideas?)
Pizza Friday
Fish Tacos and organic corn chips with salsa and guacamole
Garden Chowder with oatmeal molasses bread
Black bean enchiladas with brown rice and spinach salad
Turkey meatballs with quinoa and autumn apple salad
Veggie omlettes with blueberry antioxidant smoothies
I see a Mexican theme......yummy.
Extras:
Bran muffins
Homemade granola
Oatmeal jammy bars
Granola bars
Date, oatmeal thingi's rolled in coconut (I need to think of a better name, any ideas?)
Thursday, October 28, 2010
My 3 favorite smoothies.
Mango-Orange-Peach Smoothie:
3/4c organic vanilla yogurt (for allergy-free use 1 1/2c coconut milk)
3/4c kefir
2 bananas
1 heaping cup of frozen mangos
1 ripe peach, sliced
1-2 oranges or 100% orange juice
Put all in vita mix and blend. Yummy.
Green Smoothie:
1 1/2c liquid, such as: coconut milk, kefir, juice, organic milk, yogurt (I do a mixture of what I have)
2 lg leaf or 2 small leaves of kale or handful of spinach
3T froz. oj concentrate
1/2c- 1c frozen strawberries
1 banana
1 large organic carrot, sliced or handful organic baby carrots
1/2c frozen berries
1 medium apple
1/4c frozen pineapple
1 scoop of chia seeds
2T flax seed
2T coconut oil
Put all in vita mix and blend. Add more liquid if needed. Put chia seeds in the bottom or they will stick to the top. :)
Blueberry Antioxidant Smoothie:
2c fresh/frozen blueberries
1T flax seed
1T chia seed
5 honeyed dates
1c spinach
3/4c vanilla yogurt/kefir or a combination of both
1c froz strawberries
splash of oj
Put all in vita mix and blend. Yummy.
3/4c organic vanilla yogurt (for allergy-free use 1 1/2c coconut milk)
3/4c kefir
2 bananas
1 heaping cup of frozen mangos
1 ripe peach, sliced
1-2 oranges or 100% orange juice
Put all in vita mix and blend. Yummy.
Green Smoothie:
1 1/2c liquid, such as: coconut milk, kefir, juice, organic milk, yogurt (I do a mixture of what I have)
2 lg leaf or 2 small leaves of kale or handful of spinach
3T froz. oj concentrate
1/2c- 1c frozen strawberries
1 banana
1 large organic carrot, sliced or handful organic baby carrots
1/2c frozen berries
1 medium apple
1/4c frozen pineapple
1 scoop of chia seeds
2T flax seed
2T coconut oil
Put all in vita mix and blend. Add more liquid if needed. Put chia seeds in the bottom or they will stick to the top. :)
Blueberry Antioxidant Smoothie:
2c fresh/frozen blueberries
1T flax seed
1T chia seed
5 honeyed dates
1c spinach
3/4c vanilla yogurt/kefir or a combination of both
1c froz strawberries
splash of oj
Put all in vita mix and blend. Yummy.
Wednesday, October 27, 2010
Healthier version of the Pioneer Woman's Prune Cake. Allergy free version too!
Cake:
1c honeyed dates, or regular ones
1 1/2c organic flour (for allergy free mix 1c buckwheat and 3/4c oats)
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
3/4c raw honey
3 organic eggs (for allergy free mix 3T flax with 9T warm water)
1/2c unsweetened applesauce
1/2c coconut oil, melted
1 tsp. vanilla
1c buttermilk or organic milk with 1T vinegar (for allergy free mix in 1c rice milk with 1T vinegar)
Icing:
1/2c raw honey
1/4c organic cane sugar
4T butter (for allergy-free I used coconut oil)
1/2 tsp. baking soda
1T maple syrup
1/2 tsp. vanilla
Preheat oven to 300 degrees and grease 9X13" pan.
First mix the milk and the vinegar together, (also the flax and warm water if doing the allergy free) set aside. Then put the dates in your kitchen aid and mix until they are smooth. If you don't have a kitchen aid mash them with a fork. Add all of the dry ingredients. In separate bowl mix the wet ingredients, including the milk/vinegar mix. Mix wet and dry ingredients together. Pour into pan and bake for 40-45 mins. Check with toothpick to see if its done. When cake is nearly finished put all of the icing ingredients into a saucepan. Stir to combine then bring to a slow boil over med-high heat, there's no need to stir it. Continue boiling 5-7 mins. until the icing looks like a creamy caramel color, it needs to still be pourable. Pull cake out of oven and immediately pour the icing on top, spread evenly. I think this cake is better served immediately, its so good.
1c honeyed dates, or regular ones
1 1/2c organic flour (for allergy free mix 1c buckwheat and 3/4c oats)
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
3/4c raw honey
3 organic eggs (for allergy free mix 3T flax with 9T warm water)
1/2c unsweetened applesauce
1/2c coconut oil, melted
1 tsp. vanilla
1c buttermilk or organic milk with 1T vinegar (for allergy free mix in 1c rice milk with 1T vinegar)
Icing:
1/2c raw honey
1/4c organic cane sugar
4T butter (for allergy-free I used coconut oil)
1/2 tsp. baking soda
1T maple syrup
1/2 tsp. vanilla
Preheat oven to 300 degrees and grease 9X13" pan.
First mix the milk and the vinegar together, (also the flax and warm water if doing the allergy free) set aside. Then put the dates in your kitchen aid and mix until they are smooth. If you don't have a kitchen aid mash them with a fork. Add all of the dry ingredients. In separate bowl mix the wet ingredients, including the milk/vinegar mix. Mix wet and dry ingredients together. Pour into pan and bake for 40-45 mins. Check with toothpick to see if its done. When cake is nearly finished put all of the icing ingredients into a saucepan. Stir to combine then bring to a slow boil over med-high heat, there's no need to stir it. Continue boiling 5-7 mins. until the icing looks like a creamy caramel color, it needs to still be pourable. Pull cake out of oven and immediately pour the icing on top, spread evenly. I think this cake is better served immediately, its so good.
Tuesday, October 26, 2010
Bean Bowls.
We have these weekly. Everyone loves them and looks forward to them. Huh.... who knew they were so easy to please.
Bean Bowls
1 bag of dried pinto/black beans (black beans are our fav.)
3 c dried brown rice
here are some of the toppings we like: shredded lettuce, pico de gallo, guacamole, green onions, jalapenos, banana peppers, sour cream, cheese, salsa and cilantro. Of course not all at once.
So I soak the beans in my crock pot overnight with 2T lemon juice to break down the phytic acid. Then when ever we get up the next morning I turn the crock pot on high. Let them cook until approx. 30 min-1hr before you need them. Right before you get your beans out start your brown rice. I throw all of mine into a rice maker (Thanks Cameron), which makes it so easy! When you are ready, drain the beans and put 1/2 in your kitchen aid. Add enough water, salt, pepper, cumin and lime juice (approx. 1-2tsp.) to taste, if you are using the black beans I add a splash of olive oil. A little trick we learned from a yummy Mexican restaurant here. Turn mixer on to a number where the beans aren't covering your kitchen walls but mixing nicely. Add more water if needed, you want it to be smooth like refried beans. Pour into bowl. Copy with the second half of beans. Get your toppings ready. Serve like a "taco" bar, beans then rice then toppings, with organic corn chips (regular ones are GMO'd). Easy peasy. Enjoy.
Bean Bowls
1 bag of dried pinto/black beans (black beans are our fav.)
3 c dried brown rice
here are some of the toppings we like: shredded lettuce, pico de gallo, guacamole, green onions, jalapenos, banana peppers, sour cream, cheese, salsa and cilantro. Of course not all at once.
So I soak the beans in my crock pot overnight with 2T lemon juice to break down the phytic acid. Then when ever we get up the next morning I turn the crock pot on high. Let them cook until approx. 30 min-1hr before you need them. Right before you get your beans out start your brown rice. I throw all of mine into a rice maker (Thanks Cameron), which makes it so easy! When you are ready, drain the beans and put 1/2 in your kitchen aid. Add enough water, salt, pepper, cumin and lime juice (approx. 1-2tsp.) to taste, if you are using the black beans I add a splash of olive oil. A little trick we learned from a yummy Mexican restaurant here. Turn mixer on to a number where the beans aren't covering your kitchen walls but mixing nicely. Add more water if needed, you want it to be smooth like refried beans. Pour into bowl. Copy with the second half of beans. Get your toppings ready. Serve like a "taco" bar, beans then rice then toppings, with organic corn chips (regular ones are GMO'd). Easy peasy. Enjoy.
Monday, October 25, 2010
A perfect allergy-free snack for a chilly day.
Crunchy Cereal Bars
1/2c sunflower seed butter (you can use peanut or almond butter if there's no allergy)
1/2c raw honey
3c gluten free cereal ( we have tried the honey oats, like cheerios, brand and the Koala cocoa crisp)
1/2c organic shredded coconut
1/2c dried cranberries or chopped dates
Preheat oven to 350 degrees. Cream sunflower butter and honey together until smooth. Stir in cereal, then fold in coconut and dried fruit. Combine well. Put in greased 7X11" pan and press down to even out. Bake for approx. 20 minutes, until golden brown. Let cool then cut into bars. Let the bars cool completely before removing from pan.
Allergy-free Hot Chocolate
6c coconut milk (you can use rice, almond or cow milk as well)
1/2c raw honey
1/2c cocoa powder
1 1/2 tsp. vanilla
1/2 tsp. almond extract (if there's no allergy to nuts)
whisk all together in sauce pot over medium heat and drink. So easy. :)
1/2c sunflower seed butter (you can use peanut or almond butter if there's no allergy)
1/2c raw honey
3c gluten free cereal ( we have tried the honey oats, like cheerios, brand and the Koala cocoa crisp)
1/2c organic shredded coconut
1/2c dried cranberries or chopped dates
Preheat oven to 350 degrees. Cream sunflower butter and honey together until smooth. Stir in cereal, then fold in coconut and dried fruit. Combine well. Put in greased 7X11" pan and press down to even out. Bake for approx. 20 minutes, until golden brown. Let cool then cut into bars. Let the bars cool completely before removing from pan.
Allergy-free Hot Chocolate
6c coconut milk (you can use rice, almond or cow milk as well)
1/2c raw honey
1/2c cocoa powder
1 1/2 tsp. vanilla
1/2 tsp. almond extract (if there's no allergy to nuts)
whisk all together in sauce pot over medium heat and drink. So easy. :)
Sunday, October 24, 2010
Fish Tacos with Mango-Avacado Salsa.
1 mango, peeled and cubed
1 avocado, cubed
2-3 green onions, thinly sliced
1/4-1/2 c cilantro, chopped ( if you love cilantro do the 1/2 c)
2T lime juice
sea salt & pepper
1 tsp. cumin
1/2 tsp. chili powder
2 tsp. seasoning salt (I like Costco's brand)
1 lb. white fish (I use fresh caught Haddock)
corn tortillas
oil for frying (I like organic olive oil because its non-GMO)
Place cubed mango, cubed avocado, sliced green onions, chopped cilantro, lime juice and 1/2 tsp sea salt in bowl and toss gently. Put in fridge until ready to serve. We usually wrap the fish in tin foil with all of the seasonings on it and grill approx. 10-12 minutes. Or you can bake it at 375 degrees for 12-15 minutes or until fish flakes when you check it. While the fish is cooking fry your corn tortillas. Assemble and serve with lime wedges. My mouth is officially watering.
1 avocado, cubed
2-3 green onions, thinly sliced
1/4-1/2 c cilantro, chopped ( if you love cilantro do the 1/2 c)
2T lime juice
sea salt & pepper
1 tsp. cumin
1/2 tsp. chili powder
2 tsp. seasoning salt (I like Costco's brand)
1 lb. white fish (I use fresh caught Haddock)
corn tortillas
oil for frying (I like organic olive oil because its non-GMO)
Place cubed mango, cubed avocado, sliced green onions, chopped cilantro, lime juice and 1/2 tsp sea salt in bowl and toss gently. Put in fridge until ready to serve. We usually wrap the fish in tin foil with all of the seasonings on it and grill approx. 10-12 minutes. Or you can bake it at 375 degrees for 12-15 minutes or until fish flakes when you check it. While the fish is cooking fry your corn tortillas. Assemble and serve with lime wedges. My mouth is officially watering.
Saturday, October 23, 2010
Bacon, Kale and Sweet Potato Breakfast Burritos. Two ways.
3 slices peppered or maple bacon/ turkey bacon, diced
2 1/2 c. peeled, diced sweet potatoes
1/2 c diced red pepper
1/2 c diced onion
1 c chopped fresh kale
4 organic eggs
1/4 c chopped cilantro
1/2 c pico de gallo/salsa
1/2 c cheese (optional)
6 gluten-free tortillas
salt and pepper
optional topping- sour cream and guacamole (at least 2 avocados)
Option # 1
Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Cook eggs scramble style. Then mix it all together including the bacon, cilantro and salsa. Season with more S&P if needed. Wrap in GF tortilla and top with cheese and/or sour cream. Yum.
Option # 2
Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Return bacon to sweet potato mix. Ok now here's where is differs... don't mix in the eggs, I repeat DO NOT mix in the eggs. Here's what you do, scoop out the potato mixture onto plates in heaping mounds. Make guacamole ( I just mash avocados mix in salt and lemon juice). Spread the guacamole over top of the potato mixture. Then fry the eggs sunny-side up style. Place egg on top of guac. Top with salsa/pico, sour cream, cheese, cilantro, ketchup.... whatever your heart desires. Double yum.
This serves 6, so I double it because I have children that out eat me. Enjoy!
2 1/2 c. peeled, diced sweet potatoes
1/2 c diced red pepper
1/2 c diced onion
1 c chopped fresh kale
4 organic eggs
1/4 c chopped cilantro
1/2 c pico de gallo/salsa
1/2 c cheese (optional)
6 gluten-free tortillas
salt and pepper
optional topping- sour cream and guacamole (at least 2 avocados)
Option # 1
Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Cook eggs scramble style. Then mix it all together including the bacon, cilantro and salsa. Season with more S&P if needed. Wrap in GF tortilla and top with cheese and/or sour cream. Yum.
Option # 2
Cook bacon and drain reserving 2-3 T of bacon fat, or for a healthier version get rid of it all and use organic olive oil. Add diced sweet pot, red pepper and onion. Season with S&P. Stir occasionally for approx. 5 minutes. Stir in kale and cook for 8-10 minutes longer. Return bacon to sweet potato mix. Ok now here's where is differs... don't mix in the eggs, I repeat DO NOT mix in the eggs. Here's what you do, scoop out the potato mixture onto plates in heaping mounds. Make guacamole ( I just mash avocados mix in salt and lemon juice). Spread the guacamole over top of the potato mixture. Then fry the eggs sunny-side up style. Place egg on top of guac. Top with salsa/pico, sour cream, cheese, cilantro, ketchup.... whatever your heart desires. Double yum.
This serves 6, so I double it because I have children that out eat me. Enjoy!
Friday, October 22, 2010
Homemade Allergy-free pop-tarts!!!
Homemade Pie Crust recipe:
3c Gluten-free mix
6T sweet rice flour or plain rice flour
3T powdered sugar (non-GMO)
1 1/2 tsp. xanthan gum
3/4 tsp. sea salt
1 1/4 c organic shortening ( I like the Spectrum brand)
2T flax mixed with 6T rice milk or water
2T lemon juice
2T each- rice milk and raw sugar for brushing over top
Filling:
approx. 1c organic jam (we use strawberry from Costco)
Pre-heat oven to 400 degrees. Make the dough and split into 2 pieces. Roll out 1 piece of the dough into a large rectangle leaving the dough about 1/4" thick. Make sure the work surface in which you are rolling the dough out on is floured or the dough will stick to the counter top. Spread the Jam over 1/2 of the rectangle. Fold the side that does not have jam on it over the top of the jam side and pinch the edges with a fork to close them. Move to lightly greased baking sheet and brush with 1T rice milk and 1T raw sugar. Cut a few "V" vents over the top. Repeat with second piece of dough. Bake for 15-20 minutes, making sure they top is golden brown. These are so yummy that I love to snack on them! Enjoy!
** side note- this pie crust also works wonderfully for pies**
3c Gluten-free mix
6T sweet rice flour or plain rice flour
3T powdered sugar (non-GMO)
1 1/2 tsp. xanthan gum
3/4 tsp. sea salt
1 1/4 c organic shortening ( I like the Spectrum brand)
2T flax mixed with 6T rice milk or water
2T lemon juice
2T each- rice milk and raw sugar for brushing over top
Filling:
approx. 1c organic jam (we use strawberry from Costco)
Pre-heat oven to 400 degrees. Make the dough and split into 2 pieces. Roll out 1 piece of the dough into a large rectangle leaving the dough about 1/4" thick. Make sure the work surface in which you are rolling the dough out on is floured or the dough will stick to the counter top. Spread the Jam over 1/2 of the rectangle. Fold the side that does not have jam on it over the top of the jam side and pinch the edges with a fork to close them. Move to lightly greased baking sheet and brush with 1T rice milk and 1T raw sugar. Cut a few "V" vents over the top. Repeat with second piece of dough. Bake for 15-20 minutes, making sure they top is golden brown. These are so yummy that I love to snack on them! Enjoy!
** side note- this pie crust also works wonderfully for pies**
Friday, October 15, 2010
My Favorite Fall Salad. Ever.
Autumn Apple Salad
Spinach leaves
1 gala/fuji apple, chopped
1/2 red onion, sliced (or do green onions if you prefer)
1 avacado, cubed
handful of dried cranberries
handful of cashews
other favorite optional throw-ins: feta cheese, grilled chicken and grape tomatoes.
Dressing
1/2c mayo
1/2c pure maple syrup
1/4c olive oil
1/4c balsamic vinegar
Mix dressing and shake well. Throw your salad together and enjoy. This makes enough to feed a bunch of people. :)
Spinach leaves
1 gala/fuji apple, chopped
1/2 red onion, sliced (or do green onions if you prefer)
1 avacado, cubed
handful of dried cranberries
handful of cashews
other favorite optional throw-ins: feta cheese, grilled chicken and grape tomatoes.
Dressing
1/2c mayo
1/2c pure maple syrup
1/4c olive oil
1/4c balsamic vinegar
Mix dressing and shake well. Throw your salad together and enjoy. This makes enough to feed a bunch of people. :)
Tuesday, October 12, 2010
Finding Joy in the small things.
Life is so busy right now. Always going. Does it stop? When? Some of you Mom's know what I am talking about! The Lord is really showing me how to focus on the small things in life. To let go, die to myself and my "old" ways. To realize that schedules are out the window right now, that my floor hasn't been mopped in 3 weeks, that one of my kids unknowingly went 4 days without a shower, that we school when we can and IT'S OK!!! I am going to give it my best but not at the price satan would have me pay, my JOY. He will NOT steal my joy. I praise the Lord for giving me listening ears to hear HIS words of encouragement and HIS approval that I don't and can't get it all done. Praise God for His unfailing love, for His tender touch and for the joy He gives me. Here are some things I am joyful for:
1. My sweet, smiling, chubby baby boy.
2. A husband who has my whole heart and cherishes it.
3. An i-pod to listen to worship music while nursing.
4. A warm, cozy home.
5. My afternoon coffee date with my love.
6. Three beautiful, helpful, energetic, passionate, creative girls.
7. A busy, tender, block-building, snugly 3 year old son.
8. My Bible, my sword of Truth, the nourishment my soul needs.
9. Faith's wrist is healed.
10. My Savior, My Redeemer, My God.
1. My sweet, smiling, chubby baby boy.
2. A husband who has my whole heart and cherishes it.
3. An i-pod to listen to worship music while nursing.
4. A warm, cozy home.
5. My afternoon coffee date with my love.
6. Three beautiful, helpful, energetic, passionate, creative girls.
7. A busy, tender, block-building, snugly 3 year old son.
8. My Bible, my sword of Truth, the nourishment my soul needs.
9. Faith's wrist is healed.
10. My Savior, My Redeemer, My God.
Monday, October 11, 2010
Busy, baby and blue eyes....
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| Aislyn loves holding Jaxon. |
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| Sweet blue eyes |
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| Yummy. |
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| Holding Daddy's finger. |
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| Smiling at Daddy. |
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| We learned about the 5 senses last week. This one being taste. :) |
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| Kaleb giving it a try. |
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| Learning touch. |
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| Kaleb was WAY into it. Come to think of it what isn't Kaleb way into? |
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| My Boys. |
Thursday, September 30, 2010
My Menu Plan for Two Weeks.
Potato pancake with egg and avocado and mango smoothies.
Bacon, Kale and sweet potato breakfast burritos with fruit salad.
2-Taco Tuesdays with all the fixins.
2-Pizza Fridays with wings. (and a soda.... can't wait!)
Bean and rice bowls with pico, guac and cheese.
Sweet Carolina pulled pork sandwiches with coleslaw and sweet potato fries.
Leftover pulled pork on baguettes with apple harvest salad.
Nachos with beans and rice.
Spicy veggie fajitas with black beans.
Cream of mushroom soup with oatmeal molasses bread.
Garden Chowder with honey buckwheat bread.
Sourdough burgers with sweet potato fries and marinated kale salad.
Extras:
Oatmeal chocolate chip cookies. (allergy-free)
Cranberry-orange muffins.
Sweet potato cranberry muffins. (allergy-free)
Granola bars. (allergy-free)
Oatmeal jammy bars. (allergy-free)
Kettle corn. (allergy-free)
Coconut brown rice pudding. (allergy-free)
Black bean brownies. (allergy-free)
Sunbutter greenie cookies. (allergy-free)
Bacon, Kale and sweet potato breakfast burritos with fruit salad.
2-Taco Tuesdays with all the fixins.
2-Pizza Fridays with wings. (and a soda.... can't wait!)
Bean and rice bowls with pico, guac and cheese.
Sweet Carolina pulled pork sandwiches with coleslaw and sweet potato fries.
Leftover pulled pork on baguettes with apple harvest salad.
Nachos with beans and rice.
Spicy veggie fajitas with black beans.
Cream of mushroom soup with oatmeal molasses bread.
Garden Chowder with honey buckwheat bread.
Sourdough burgers with sweet potato fries and marinated kale salad.
Extras:
Oatmeal chocolate chip cookies. (allergy-free)
Cranberry-orange muffins.
Sweet potato cranberry muffins. (allergy-free)
Granola bars. (allergy-free)
Oatmeal jammy bars. (allergy-free)
Kettle corn. (allergy-free)
Coconut brown rice pudding. (allergy-free)
Black bean brownies. (allergy-free)
Sunbutter greenie cookies. (allergy-free)
Wednesday, September 29, 2010
Answers!
Not 10 minutes after my last post the Lord answered our prayers on where to move! Thank you God for your love for us and your patience and your answers!!!!
Monday, September 27, 2010
Waiting on the Lord.
Waiting is such a hard thing to do. We have been waiting on the Lord for what seems like forever for direction in His will for us. It has been over a year of pleading, yearning, bargaining, begging, seeking and frustration. I am so impatient when I want answers I want them now. This is an area the Lord has taught me that not everything happens when I want. How I want it. I don't like feeling like I don't know what is going to happen. What a journey this has been. When we first moved to Canada, we were sure the Lord brought us here. What an adventure this was going to be. Shortly after we got here and the snow was never ending, the job my husband was doing was a horrible place for him to be, Kaleb was sick for 2 weeks, I have never felt so lonely in all my life. I had put so much happiness in other people, expecting them to make me happy and they did! When we came here, there was no one to "make" me happy. How could this be what the Lord wanted? Loneliness? Sickness? Frustration? This could not have been the Lords will. This is the first thing the Lord showed me. First to find my joy in Him and second to find my joy in my husband and third to find my joy in my children and my home. This move here was certainly an adventure but not the kind I thought it would be, but much better. What a spiritual journey this has been. So much I have learned and am still learning and will continue to learn when we leave. The Lord has worked all of this bad for HIS good. We are about to come to an end on this journey in Canada and one of the very things we have been seeking the Lord to direct us in and what peace I have. What joy I have. I know the Lord isn't leaving me out to dry, He isn't forgetting about me or laughing at my pleas. The Lord cares for me and my life and my pleas. He cares for my sanity, my happiness and my character. He cares for my JOY! I thank God for not giving me what I want when I want it for if He had James and I would not have become so close on this journey, would not have been so eager to seek the Lord's will for us and our family. We would not have been open to what the Lord had in mind for us. We would not have listened to where the Lord was directing us, being the very place we said we would NEVER move to. We would not be reaping the blessings we have been and are sowing. We would not have joy in our hearts. We would not love with a love that comes from somewhere so deep and pure. I thank God for His timing, even though it is not my timing. For His timing is perfect and just. I am choosing to love, to serve, to worship, to seek and to enjoy life while I am waiting.
These lyrics touch a place in my Spirit that is so full of understanding. I understand this song. This song describes my life right now and I thank God He is so patient with me while I wait and remind myself that God's timing is best.
While I am waiting by: John Waller
I'm waiting
I'm waiting on You, Lord
And I am hopeful
I'm waiting on You, Lord
Though it is painful
But patiently, I will wait
I will move ahead, bold and confident
Taking every step in obedience
While I'm waiting
I will serve You
While I'm waiting
I will worship
While I'm waiting
I will not faint
I'll be running the race
Even while I wait
I'm waiting
I'm waiting on You, Lord
And I am peaceful
I'm waiting on You, Lord
Though it's not easy
But faithfully, I will wait
Yes, I will wait
I will serve You while I'm waiting
I will worship while I'm waiting
I will serve You while I'm waiting
I will worship while I'm waiting
I will serve you while I'm waiting
I will worship while I'm waiting on You, Lord
These lyrics touch a place in my Spirit that is so full of understanding. I understand this song. This song describes my life right now and I thank God He is so patient with me while I wait and remind myself that God's timing is best.
While I am waiting by: John Waller
I'm waiting
I'm waiting on You, Lord
And I am hopeful
I'm waiting on You, Lord
Though it is painful
But patiently, I will wait
I will move ahead, bold and confident
Taking every step in obedience
While I'm waiting
I will serve You
While I'm waiting
I will worship
While I'm waiting
I will not faint
I'll be running the race
Even while I wait
I'm waiting
I'm waiting on You, Lord
And I am peaceful
I'm waiting on You, Lord
Though it's not easy
But faithfully, I will wait
Yes, I will wait
I will serve You while I'm waiting
I will worship while I'm waiting
I will serve You while I'm waiting
I will worship while I'm waiting
I will serve you while I'm waiting
I will worship while I'm waiting on You, Lord
Thursday, September 23, 2010
Manners.
I thought these were adorable! The girls and I had fun learning our Hoops and Yo-yo manners. :D
http://www.hallmark.com/webapp/wcs/stores/servlet/article%7C10001%7C10051%7C/HallmarkSite/hoops_yoyohome/Animations/HYY_MANNERS
http://www.hallmark.com/webapp/wcs/stores/servlet/article%7C10001%7C10051%7C/HallmarkSite/hoops_yoyohome/Animations/HYY_MANNERS
Tuesday, September 21, 2010
My Menu plan for 2 weeks.
Bean and rice bowls topped with cheese, salsa, guacamole, chopped onions and cilantro.
Asian lettuce wraps with brown rice.
Chicken souvlaki in a pita with marinated kale salad and grapes.
Homemade chicken and cheese calzones with layered salad.
Tacos with beans and Mexican brown rice.
Lemon chicken topped with dried honeyed dates with quinoa and honey balsamic salad.
Turkey sloppy joes on brown rice with steamed broccoli.
Black bean and green chile quesadillas on gluten free tortillas with chips and pico and guac.
Oven turkey sammies with sweet potato fries and broccoli salad.
Pizza Friday with a movie and hot wings. ( 2 meals )
Black bean, sweet potato soup with oatmeal molasses bread.
Grilled zucchini and chipolte hummus panini with spinach strawberry salad.
My extras for the week:
allergy free cookies
orange rolls (for James breakfast for the 1st week)
allergy free pumpkin cranberry bread
allergy free oatmeal jammy bars
allergy free granola bars
protein lemon bars
kettle corn sweetened with maple syrup
allergy free hot chocolate
allergy free black bean brownies
Asian lettuce wraps with brown rice.
Chicken souvlaki in a pita with marinated kale salad and grapes.
Homemade chicken and cheese calzones with layered salad.
Tacos with beans and Mexican brown rice.
Lemon chicken topped with dried honeyed dates with quinoa and honey balsamic salad.
Turkey sloppy joes on brown rice with steamed broccoli.
Black bean and green chile quesadillas on gluten free tortillas with chips and pico and guac.
Oven turkey sammies with sweet potato fries and broccoli salad.
Pizza Friday with a movie and hot wings. ( 2 meals )
Black bean, sweet potato soup with oatmeal molasses bread.
Grilled zucchini and chipolte hummus panini with spinach strawberry salad.
My extras for the week:
allergy free cookies
orange rolls (for James breakfast for the 1st week)
allergy free pumpkin cranberry bread
allergy free oatmeal jammy bars
allergy free granola bars
protein lemon bars
kettle corn sweetened with maple syrup
allergy free hot chocolate
allergy free black bean brownies
Monday, September 20, 2010
Our Most Nutritious Breakfast.
This is one of those breakfasts that gets you going in the morning. That you think about it's yumminess the night before. And that you always make more than you can eat. OATMEAL. But this kind of oatmeal is loaded.
Loaded Oatmeal
-2/3 c oats (fiber, potassium, calcium, loaded with minerals, protein, loaded with amino acids)
-1/2 banana sliced (potassium, fiber, vitamin B6, Vitamin C, magnesium)
-1 TBLS. chia seeds (calcium, omega-3, fiber, protein, iron, magnesium) - on this not chia seeds have 7 times the amount of calcium than a small cup of milk.
-1 TBLS. organic flax seeds (protein, vitamin B6, potassium, omega-3)
-1 TBLS. organic pumpkin seeds (protein, iron, vitamin A, good fats)
-1 handful walnut pieces (protein, good fats)
-1 tsp. cinnamon ( good for your blood, your heart, stops yeast infections, helps relieve arthritis, studies have shown it fights certain cancer cells, fiber, iron and calcium)
- 1 small spoonful of coconut oil (helps aid digestion, good fats, helps with weight loss)
- pinch of Redmond's real salt
-sweeten with maple syrup or raw honey ( raw honey is loaded with over 23 amino acids and minerals, over 5,000 live enzymes, fights diseases, boosts immune and digestive systems)
Some of these ingredients are so good for you it seems to good to be true. To make sure we are getting everything we can out of our breakfast I soak the oats, seeds, nuts and flax in organic kefir the night before. I also soak my kids' oats in lemon juice and water to break down the phytic acid so our bodies accept all of its nutrition.
Sunday, September 19, 2010
Jax is smiling.
Yummy. I love it. I love him. And his cheeks. And his gums. And his giggle. The end.
Saturday, September 18, 2010
Movie Review: Come What May.
James and I watched Come What May last night. This film was made by a handful of home schooled kids now attending Patrick Henry College. Basically the whole idea behind the movie is when does life really begin? In the Mother's womb or the minute the baby is born? And why should a young girl have to tell her parents she is getting abortion? The main character Caleb struggles between his Dad who is a believer, his Mom who is career driven woman about to embark on a huge case pro-choice and what he truly believes. We really enjoyed this movie, alot of awesome points made. The end left James and I cheering for the truth Caleb spoke during his debate. Now keep in mind this film is alot like Flywheel in its production, this is no Hollywood film, but then again that makes it even better. This movie isn't rated but aside from the parents arguing a couple of times there wasn't anything wrong. James and I are choosing to let our older girls watch it with us tonight. I am interested to see Aislyn's reaction, she gets very fired up about abortion. For all of you who know me for me to let my kids see it, it's gotta be clean. Come What May is a vivid reminder that choosing what's right is never easy... but it's always worth the cost.
For you created my inmost being; you knit me together in my Mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful I know that full well. My frame was not hidden from you when I was made in that secret place. When I was woven together in the depths of the earth, your eyes saw my unformed body. All the days ordained for me were written in your book before one of them came to be.
Psalm 139:13-16
For you created my inmost being; you knit me together in my Mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful I know that full well. My frame was not hidden from you when I was made in that secret place. When I was woven together in the depths of the earth, your eyes saw my unformed body. All the days ordained for me were written in your book before one of them came to be.
Psalm 139:13-16
Wednesday, September 15, 2010
Our Morning Board
This is our morning board. It is such a time saver for me. Especially when using Saxon Math. Every morning the girls write the day, month, year and then the abbreviated dates (i.e. 9-16-10). Then they do the outside/inside temperature and graph it on the thermometer. Next Bee does the weather for the day and then marks how many school days we have done above the the place where the older girls record the date. Liberty also uses the 100 number chart to count to 100 by 1's, 5's and 10's. Our weekly memorization verse (from My Father's World curriculum) is on the top in the middle. I just cut a page protector in half and slip the new verse in weekly. The older girls also make the date using coins in the upper right hand corner with the coins stored directly below it. For example if it is the 23rd they would need to find the right coins to make 23 cents. All three girls will be given a time to show me on the clock, Liberty's obviously being fairly easy :). Then in between the temperature and the date is where we will put 5 Spanish words to learn for the week for all 4 kiddos and then right next to the Spanish words is Kaleb's letter for the week, since he is working on his ABC's. Now all around the morning board are our flashcards. We have a 20 min. "drill time" with these daily. The skip counting and the multiplication/division flashcards are done daily. Then we alternate between the others which are fractions, telling time (for Bee), states and capitols, counting money (for all 3 girls) and then our artist flashcards. We are studying 2 artists a year. This year we are studying Mary Cassatt and Vincent VanGogh. The girls name the painting and the artist who painted it. Liberty and Kaleb also do sight word flashcards and I am amazed at how many sight words they know, I do think the pre-school prep sight word DVD's have played a huge part in this. I love them. I really do. So.... this is our morning board, it is sooo nice to have everything right there and its a good reminder to do all of this. So many times we get busy and these "little" things get pushed aside. Plus we can use dry erase markers, write it, erase it and start new every morning, no mess and no excessive papers to throw out!
Monday, September 13, 2010
Healthy gluten, egg, refined sugar, dairy free YET yummy cookies!!
1 T ground flax seed
3 T warm filtered water
1/4 c. coconut oil, melted
2/3 c. organic sugar or honey (I do a combination of both)
1/4 tsp. baking soda
1/4 tsp. aluminum free baking powder
1/2 tsp. cinnamon
1 1/4 c. gluten free flour (or 3/4c buckwheat or oat flour, 1/8c rice flour, 3/8c non-GMO cornstarch)
1 tsp. xathan gum
1/2 c unsweetened organic applesauce
2 T chia seeds
1 1/4 c. gluten free oats or regular if no gluten allergy
1/2 c. carob or chocolate chips if no dairy allergy
Pre-heat oven to 375 degrees. Mix flax and warm water in bowl and set aside. Beat melted coconut oil and sugar/honey together in kitchen aid. Add the baking soda, baking powder, chia seeds, cinnamon, applesauce, xathan gum and gluten free flour. Mix well. Mix oats and carob/chocolate chips in by hand. Drop spoonfuls of dough onto greased cookie sheets. You don't need to spread them far apart since they don't spread as you bake them. Bake on 375 degree for approx. 10-12 mins. Remove cookies immediately and cool. Yummy!
Sunday, September 12, 2010
It's not all about me.
Ever have one of those eye opening experiences where you realize everything isn't about you and isn't always going to go your way? This happened to me this weekend. I have had such a bee in my bonnet this weekend, putting summer clothes away, organizing all the closets with the winter clothes, making a new schooling schedule (which has now taken me 4 hours and I am still not done), finishing 7 loads of laundry, organizing all the toys and such in every room of the house and cleaning all of the messes I have made trying to "clean" up! I am the type of person that when I want to do something or an idea pops in my head I want to do it now and without interruption. The Lord has been so patient with me. Showing me that even though all of the organizing and cleaning seems like high priority on my "job" list it's not all about me. It might not be what He had for me that day, or in the way I wanted it. I was on a roll organizing our busy boxes, preparing to start school up again, and I was so frustrated when I heard my sweet baby Jaxon wake up to nurse. I wanted to finish my job and he was just interrupting me! How dare a helpless baby get hungry, right? Well I huffed and puffed my way upstairs and picked him up, when I sat down to nurse him he looked up at me and gave me the sweetest, biggest smile, ya know the ones where you can see their whole gums? As if he were saying "thank you Mama for coming to nurse me". The guilt set in quickly. I sat there looking at my precious gift from God and wondered how could I have ever been upset about having to feed him? Upset that "my" wants weren't going to be met before his. The Lord showed me right there that now matter how many times I organize our busy boxes or do my chores there's always going to be more to do. I am sure I will rearrange the busy boxes 20 times, there will always be laundry, my floor wont always be clean, my school schedule is going to change constantly, but my sweet baby won't always nurse. He won't always want to snuggle me. He won't always coo at me with the sweetest face and he won't always need me like he does now. A good friend of mine told me "The days are long but the years are short". Its so true. It is my prayer that I be the type of Mama who stops to smells the roses, that always chooses to do the Lord's will for my life first and that sees the blessings Jesus gives me everyday.
Wednesday, September 8, 2010
Jaxon is 1 month old!
I can't believe my sweet, loud, opinionated, snuggly boy is 1 month old! He is such a blessing to our family.
It has been a while..
Wow. It's been a long time since I have posted. I am going to try and keep up with this blog.... TRY being the key word. I have recently been blessed by a good friends new blog and decided to try and start mine up again. Alot has happened in the long months of not posting. Most importantly we have a sweet new baby boy. Jaxon Courage Steng. Our whole family is thoroughly enjoying him. My new goal for this blog is to share what Christ is doing in our lives, meal plans and recipes, homeschooling tips, any type of natural/healthy living tip I have learned in the past few years, tidbits on Eosinophilic Esophagitis and just everyday normal things that we go through. Right now I am ending this post at this. No tips yet.... sorry :)
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